The Pecorino Romano Cheese Protection Consortium announces the launch of the new multi-year communication campaign "In Europe, there's a naturally good and typical cheese," for the period 2024-2027.
This ambitious project, co-financed by the European Union, aims to promote and enhance Pecorino Romano, an authentic excellence of the food heritage, through targeted and customized strategies in two key countries: Italy and Germany.
Main Objectives of the Campaign
Firstly, the campaign aims to communicate the values of genuineness and quality associated with products recognized by the Protected Designation of Origin (PDO) label, emphasizing that this qualification system not only protects producers from unfair practices but also elevates Europe's gastronomic heritage by promoting its diversity and uniqueness globally.
Secondly, it focuses on highlighting the unique characteristics of Pecorino Romano PDO, with the goal of increasing knowledge and appreciation among both industry professionals and final consumers.
Cross-cutting activities and concept
"In Europe, there's a naturally good and typical cheese" is the message that will accompany the project over the three-year campaign, emphasizing the uniqueness and typicity of Pecorino Romano PDO.
The central theme will be the promotion of its strong identity, shared through the campaign's website and social media channels. Dynamic collaborations and events for bloggers will also be activated, along with initiatives dedicated to the HoReCa sector and participation in major trade fairs targeting industry operators.
Specific activities planned in Italy
The recent international Cibus fair in Parma marked the start of the campaign in Italy at the Consortium's stand, where product tastings allowed visitors to appreciate the full goodness and versatility of Pecorino Romano, both in its pure form and as the star ingredient in traditional dishes prepared on the spot. In the coming months, HoReCa professionals will be involved through various dedicated workshops and the creation of recipes and video recipes. Hospitality schools that train future chefs will also participate, with a contest aimed specifically at students. For final consumers, a television campaign is planned for the autumn season, featuring a dedicated commercial and product placement activities in selected culinary programs.
Specific activities planned in Germany
In Germany, a brand ambassador will engage in various online and offline activities to present Pecorino Romano to the German public through recipes and information about the cheese's territory and production. Professionals will be reached through collaborations with trade publications, dedicated workshops, and the organization of a contest for future chefs. The Consortium will also be present at the Anuga trade fair scheduled for 2025.
"The German market, with 1,700 tons per year, and the Italian market, with 10,000, absorb 41% of the total production of Pecorino Romano, which in the last campaign brought 36,000 tons of product to the market: they are therefore very important and absolutely strategic markets for us, where we want to grow even more," says the Consortium's President, Gianni Maoddi.
"We are starting the second phase of this project, through which we will make Pecorino Romano known and appreciated in all its characteristics, both as an essential ingredient in the most famous traditional dishes and as a cheese to be enjoyed 'in pure form' in all its inimitable goodness. Pecorino Romano is an extraordinary product that caresses the palate and evokes hints of vast pastures and pure air, of uncontaminated environments and craftsmanship resulting from skills handed down from generation to generation. Taste and quality, therefore: to guarantee them," concludes Maoddi, "the winning formula is respect for tradition with an eye always on innovation, to meet the needs and tastes of all consumers. Our participation in Cibus in recent days confirmed how much our cheese is loved: with this project, we want to make it known and appreciated by an even wider audience of consumers, benefiting the entire supply chain".
Italy, the birthplace of pizza, has always been synonymous with this beloved dish. From the traditional wood-fired ovens of Naples to modern, gourmet interpretations, pizzerias across Italy are experiencing an unprecedented wave of success. This resurgence is not just a testament to the timeless appeal of pizza but also to the innovative spirit of Italian culinary arts.
Pizza, in its simplest form, has ancient origins. The concept of flatbread with toppings can be traced back to the Greeks and Egyptians, but it was in Naples during the 18th century that pizza as we know it today began to take shape. The classic Margherita, with its tri-color toppings of tomato, mozzarella, and basil, was created in honor of Queen Margherita of Savoy in 1889. This iconic dish set the standard for what would become one of the most popular foods worldwide.
In recent years, Italy has seen a renaissance in its pizzeria scene. Traditional establishments, known for their adherence to age-old recipes and techniques, coexist alongside contemporary pizzerias that experiment with innovative toppings and cooking methods. This blend of tradition and innovation has captivated both locals and tourists, driving a surge in popularity.
Traditional Pizzerias: guardians of authenticity
In cities like Naples, Rome, and Florence, traditional pizzerias continue to thrive. These establishments pride themselves on using high-quality, locally-sourced ingredients and maintaining the integrity of classic recipes. The Associazione Verace Pizza Napoletana (AVPN), for example, certifies pizzerias that adhere to strict guidelines in making authentic Neapolitan pizza. This dedication to authenticity attracts purists and culinary enthusiasts from around the globe.
Modern pizzerias: innovating the classic
Parallel to the traditional, modern pizzerias are pushing the boundaries of what pizza can be. Chefs are incorporating unconventional ingredients, such as truffle oil, burrata, and even seafood, creating unique flavor profiles. Techniques like fermenting dough for longer periods or using different types of wood for baking are also being explored. This innovation is not just a trend but a reflection of Italy’s dynamic food culture, which embraces both history and creativity.
A significant factor in the success of Italian pizzerias is the emphasis on local and sustainable ingredients. From San Marzano tomatoes to buffalo mozzarella from Campania, the quality of ingredients is paramount. Many pizzerias are also adopting eco-friendly practices, such as sourcing organic produce and using biodegradable packaging. This commitment to sustainability resonates with a growing segment of environmentally conscious consumers.
The cultural and social impact
Pizzerias in Italy are more than just eateries; they are cultural institutions. They serve as communal spaces where people gather to share not just food but also stories and experiences. The social aspect of dining at a pizzeria is integral to its appeal. Whether it’s a casual family outing, a romantic dinner, or a gathering of friends, the pizzeria provides a warm and welcoming environment.
The success of pizzerias in Italy has a ripple effect worldwide. Italian pizza chefs are in high demand across the globe, and many have opened successful pizzerias in major cities, bringing a slice of authentic Italian culture with them. International tourists often seek out pizzerias when visiting Italy, eager to experience the genuine article. This global interest further fuels the domestic pizzeria industry, creating a cycle of culinary exchange and appreciation.
The thriving pizzeria scene in Italy is a testament to the enduring allure of pizza and the country’s culinary prowess. By balancing tradition with innovation, emphasizing quality ingredients, and fostering a communal dining experience, Italian pizzerias have solidified their place as cultural and gastronomic landmarks. As they continue to evolve, they not only honor Italy’s rich culinary heritage but also set new standards for the future of pizza-making around the world.
The relationship between food, culture and Italian identity abroad is often put to the test when it comes to reproducing our original recipes in contexts where authentic ingredients are lacking.
For Italians, cooking is not just a question of nourishment, but represents a fundamental element of our culture and national identity. So, if we already complain about the reinterpretations of our famous chefs, imagine how disconcerting it is when the real Made in Italy is distorted across borders, with unlikely versions presented as Italian dishes.
The question we ask ourselves is: is Italian cuisine interpreted faithfully or betrayed abroad? It's a question of hunger for authenticity in the name of gastronomic culture. Looking at a pizza, for example (remembering that the Neapolitan pizza chef has been awarded the title of World Heritage Site by UNESCO), if it is submerged in mozzarella, ham and kiwi, or if you observe a "French-style" carbonara with the addition of cream and egg yolk, what do you feel? It's an affront to the heart.
Many foreigners do not know our recipes in depth and, due to ignorance, inability or lack of authentic ingredients, reinterpret them in a distorted way.
The authentic Italian ingredient, which makes the real difference, is often ignored or replaced. One of the most distorted dishes is undoubtedly Bolognese ragù, but there are also people who celebrate as Italian a dish unknown to most Italians.
I'm talking about the famous Alfredo fettuccine, considered in the United States the flagship of traditional Italian cuisine. This dish actually has Italian origins. In the early years of the twentieth century, in Rome, in via della Scrofa, there was a trattoria managed by Alfredo, who served his specialties. When his son was born, Alfredo prepared an energetic dish to help his wife regain her strength: egg fettuccine with butter and parmesan. This dish won over two Hollywood stars who appreciated it so much that it became a must for American actors visiting Rome.
While in Italy this dish has sunk into oblivion, in the United States it has become the epitome of Italian cuisine, albeit in a more approximate version. Another example is represented by carbonara. While the authentic Italian version includes eggs, bacon, pecorino romano, black pepper and pasta, some foreign interpretations add cream to achieve a creamier consistency. This addition can significantly alter the taste and texture of the sauce, taking it away from its original authenticity.
Even pizza can undergo significant variations when it is reinterpreted abroad. In addition to variations in toppings, such as the addition of ingredients such as pineapple to create the famous "Hawaiian pizza", there are also differences in the texture and cooking of the base, which can range from thin and crunchy to thick and fluffy depending on local preferences.
The distortion of Italian cuisine is also confirmed by research by Coldiretti (the largest association representing and assisting Italian agriculture), according to which two out of three dishes served abroad as Italians are extravagant versions that have little to do with ours. tradition.
This practice, known as "agropiracy", generates a turnover of around 100 billion euros. To counter this trend and satisfy the growing demand for authenticity, Coldiretti has introduced a gastronomic identity card: the "ITA 0039 | 100% ItalianTaste" certification. It is important that chefs and restaurateurs who interpret Italian cuisine abroad have a deep understanding of Italian cuisine. Consumers also have a role to play in supporting authentic Italian cuisine abroad.
Choosing restaurants that are committed to maintaining the authenticity and quality of Italian dishes can help preserve the reputation of Italian cuisine around the world. With the right respect for Italian gastronomic traditions and attention to the quality of ingredients, it is possible to ensure that Italian cuisine maintains prestige, reputation and taste everywhere in the world.
Barolo, often heralded as the "King of Wines", hails from the picturesque region of Piedmont in northwestern Italy. This prestigious red wine is made exclusively from Nebbiolo grapes, a variety known for its complexity, elegance, and longevity.
The Barolo production zone encompasses 11 communes, with the most notable being Barolo, La Morra, and Monforte d’Alba. The unique combination of climate, soil, and topography in these areas contributes to the wine’s distinct character. The region’s calcareous clay soils, combined with the temperate climate, create the perfect conditions for Nebbiolo to thrive.
Barolo wines are renowned for their robust structure and aromatic complexity. Typically, a Barolo exhibits aromas of tar, rose, cherry, and truffle. On the palate, it offers flavors of dried fruit, leather, tobacco, and sometimes a hint of licorice. These wines are known for their high tannins and acidity, which provide the backbone for their remarkable aging potential.
By Italian law, Barolo must be aged for a minimum of three years, with at least two years in oak barrels. Riserva Barolos require an additional two years of aging, bringing the total to five years. This extensive aging process allows the wine to develop its deep, nuanced flavors and integrate its formidable tannins.
Barolo's bold and complex profile makes it a perfect match for rich, hearty dishes. Traditional pairings include braised beef, game meats, and dishes featuring truffles, which are abundant in the Piedmont region. The wine’s high acidity also makes it a good partner for aged cheeses and risottos.
Barolo is more than just a wine; it’s a testament to the winemaking heritage and passion of Piedmont. Whether you’re a seasoned oenophile or a curious newcomer, experiencing Barolo offers a glimpse into the art of Italian winemaking at its finest. With its profound depth, age-worthiness, and complex flavors, Barolo remains a true gem in the world of fine wines.
Norcino salami, a traditional Italian cured meat, hails from the charming region of Umbria, specifically from the town of Norcia. This town is renowned for its butchery expertise and high-quality pork products, earning it a prestigious reputation in Italian gastronomy.
The art of norcineria, or pork butchery, has ancient roots dating back to Roman times. Norcia's butchers, known as "norcini," have been perfecting their craft for centuries, passing down their techniques through generations. This deep-rooted tradition is evident in the exceptional quality and flavor of Norcino salami.
Norcino salami is crafted using time-honored methods that emphasize quality and authenticity. The primary ingredient is pork, specifically selected cuts from the shoulder and leg. The meat is finely ground and mixed with a blend of spices, including black pepper, garlic, and sometimes a hint of wine. This mixture is then encased in natural pork intestines and left to cure for several weeks to several months.
The curing process allows Norcino salami to develop a rich and complex flavor. It boasts a balanced taste with a perfect harmony of savory, spicy, and slightly tangy notes. The texture is firm yet tender, making each slice a delightful experience. The seasoning is carefully calibrated to enhance the natural flavors of the pork without overpowering them.
Norcino salami is incredibly versatile and can be enjoyed in various ways. It’s a popular component of antipasto platters, paired with cheeses, olives, and crusty bread. It also serves as an excellent ingredient in sandwiches, salads, and pasta dishes, adding a burst of flavor to any meal. Its robust taste pairs well with red wines, particularly those from the same region, such as Sagrantino di Montefalco.
Norcino salami is more than just a cured meat; it’s a symbol of Umbria’s rich culinary heritage. The meticulous craftsmanship and dedication to tradition that go into each salami make it a true delicacy. Whether you’re savoring it on its own or incorporating it into your favorite dishes, Norcino salami offers a taste of Italy's gastronomic excellence.
Ernst Knam, born in 1963 in Tettnang (Lake Constance), dreamed of being a policeman as a child, but his mother convinced him to become a pastry chef: "That way we'll have cake every Sunday."
He attended a pastry school, gained experience in various Michelin-starred restaurants around the world, and arrived in Milan in 1989, working as head pastry chef at Gualtiero Marchesi's restaurant on Via Bonvesin della Riva. In 1992, he opened his shop at Via Anfossi 10, called L’Antica Arte del Dolce, which changed its name in 2015 to Pasticceria Ernst Knam. Creative and experimental, over the years he has won many competitions in both pastry and cuisine.
"I have always thought that love is the true force that moves the world, that overwhelming energy that can give you so much and make you feel alive in every moment. Well, I compare my passion for chocolate to a great love, one of those that make you vibrate, stimulate you to do well, and excite you. A bit like my relationship with Alessandra, my wife, has been and still is today. Chocolate has literally won me over, it's something magical, sensual, idyllic".
He is the author of numerous recipe books that bring the chef's art closer to enthusiasts of sweets and cooking in general. Since 2012, he has been a television personality: "The Chocolate King" is the program with which he debuted and gained popularity, followed by "What the Devil of a Pastry" and "Bake Off Italia," where he has been elected as a judge of amateur pastry chefs in Italy for the tenth edition. He has made numerous appearances on cooking shows as a guest and featured in several special episodes on food channels. In 2021, he and his wife Alessandra Mion co-hosted the program "Dolce Quiz" on Rai 2 starting from October 16, along with Alessandro Greco, where two teams of VIP contestants answer questions about Italian desserts.
Also in 2021, from November, Ernst Knam and Frau Knam, his wife Alessandra Mion, participate every Friday on the program "I Fatti Vostri," airing on Rai 2 starting at 11:00, within the segment "La Dolceria," which they co-host with Anna Falchi until June 3, 2022.
Pastry Chef Ernst Knam
Pizza in teglia, also known as sheet pan pizza or Roman-style pizza, is a beloved Italian culinary tradition. Originating from Rome, this type of pizza is characterized by its rectangular shape, thick and airy crust, and diverse array of toppings.
Unlike the classic round Neapolitan pizza, pizza in teglia is baked in large rectangular trays, hence the name “teglia,” which means “pan” in Italian. This style of pizza emerged in Rome as a popular street food in bakerys, enjoyed for its convenience and ability to feed large groups. Its roots can be traced back to the post-World War II era, when bakers started experimenting with different ways to make pizza more accessible and affordable.
The dough for pizza in teglia is unique, using a higher hydration level compared to traditional pizza dough. This means more water is incorporated into the mixture, resulting in a dough that is soft, sticky, and requires a long fermentation period. This extended fermentation process, often lasting up to 72 hours, allows the dough to develop a complex flavor and achieve its signature light and airy texture.
After fermenting, the dough is stretched into a rectangular sheet and placed in a well-oiled pan. It’s then topped with a variety of ingredients and baked at a high temperature. The use of a pan allows for a crispy bottom crust, while the interior remains soft and fluffy.
One of the joys of pizza in teglia is the endless variety of toppings. Traditional Roman-style toppings include simple combinations like potatoes and rosemary, or more elaborate mixtures such as prosciutto, arugula, and shaved Parmesan. Tomato sauce, mozzarella, and fresh basil are also common, echoing the classic Margherita pizza. Innovative chefs continue to push the boundaries, experimenting with seasonal vegetables, artisanal cheeses, and exotic ingredients to create unique flavor profiles. This adaptability makes pizza in teglia a versatile dish that can cater to a wide range of tastes and dietary preferences.
Pizza in teglia is typically cut into squares or rectangles and is perfect for sharing. It’s a popular choice for parties, gatherings, and casual meals, offering a convenient and delicious option that satisfies a crowd. Whether served hot from the oven or at room temperature, its flavorful crust and well-balanced toppings make it a standout dish.
Pizza in teglia represents a delightful blend of tradition and innovation in Italian cuisine. Its distinctive dough, diverse toppings, and communal serving style capture the essence of Roman street food while offering a versatile canvas for culinary creativity. Enjoying pizza in teglia is not just a meal, but a celebration of Italy’s rich culinary heritage and the timeless appeal of pizza.
To promote and defend pizza in teglia, along with pizza in pala, Pinsa, and the round pizza rolled out with a rolling pin, a dedicated association called A.P.R. (Associazione Pizza Romana) has been established. This organization works to preserve the authenticity and quality of these traditional Italian pizzas, ensuring they continue to be enjoyed by future generations. Discover more on associazionepizzaromana.com.
Its production site is located in a protected natural area, dominated by an impressive volcanic apparatus and immersed in the heart of the Roccamonfina Regional Park, which allows it to access the use of uncontaminated aquifers. We are talking about Sorì Italia, a leading company in the dairy sector, which has made and continues to make environmental responsibility and sustainable development one of its strengths.
The cogeneration plants in the factory are increasingly allowing the implementation of the percentage of renewable energy and, at the same time, minimizing the production of CO2, whose reduction currently stands at about 350 tons per year.
Sorì Italia is capable of combining the large-scale production numbers of industrial production with the accuracy and meticulousness of artisanal craftsmanship. The Sorrentino brothers, at the helm of the historic family company, manage to guarantee the daily transformation of particularly significant volumes of milk: about 70,000 liters, between cow and buffalo, never compromising on the highest standards, both of the raw material and of the finished product.
Among the company's references, the Fior di Latte Appennino Campano, made exclusively with milk from the Matese Mountain Community and chosen by Franco Pepe, the world-renowned master pizza chef, finally enters large-scale distribution and can be purchased at retail.
This is about food, about football, about Italy! A three-year partnership with the hospitality area of FIGC will have Di Marco as protagonist during the adventure of the Azzurri (The Blues, the Italian national football team). Di Marco, manufacturer of flours for baking products and for ready-to-use basis of Pinsa Romana, has struck an exclusive partnership with Casa Azzurri, the structure that accompanies Italy in important competitions.
Casa Azzurri is where tradition, passion and innovation come together. A meeting point for all football aficionados, a unique experience that reflects the essence of Italian football.
With this collaboration, Di Marco has the opportunity to provide support for a unique high-quality gastronomic experience during national and international events, in the hospitality area.
For the occasion, Di Marco has created a special menu dedicated to the Azzurri, reflecting the pride and spirit of this partnership. The moment is significant for both parties and combines excellence in the food sector and passion for football together with a spirit of conviviality that is typical of Italians.
To celebrate the collaboration, all Di Marco packaging will be boasting the Limited Edition Casa Azzurri design, and will include a QR code linking to new and delicious recipes especially created for sports aficionados.
This activity, which will give extra visibility to Di Marco, is part of a setting of growth and development that the brand has implemented in the past years, with investments, expansions and a rebranding operation to support its transformation from family business into an international company.
Many of the goals have already been achieved, but just as many news are in the horizon for Di Marco, which has confirmed its position as a point of reference for baked products marked Made in Italy, with a versatile and differentiated product that has fully established itself in the menus of restaurants, pinserias and other dining venues all over the world.
To get to know more about Di Marco and Casa Azzurri, go to www.lapinsadicasaazzurri.it
Chianti, one of Italy's most renowned wines, embodies the elegance and winemaking tradition of the Tuscan region. Primarily produced in the provinces of Florence, Siena, Arezzo, Pisa, Pistoia, and Prato, this vinous delight is beloved worldwide for its unique character and rich history.
Its roots delve deep into the Middle Ages, when Benedictine and Cistercian monks discovered the winemaking potential of the Tuscan terrain. Chianti is predominantly crafted from Sangiovese grapes, imparting the wine with a complex structure and distinctive aromatic bouquet. Additionally, it may contain small percentages of other local grape varieties such as Canaiolo, Colorino, and Malvasia.
Chianti comes in various iterations, including Chianti Classico, produced in the traditionally delimited region considered the "original zone" of Chianti, and Chianti Rufina, hailing from the hilly area around Rufina, boasting distinct characteristics due to its microclimate and unique soil.
Appreciated for its versatility, Chianti splendidly complements a wide array of dishes, from antipasti to aged cheeses, from Tuscan ragù pasta to grilled meats. Its fresh and fruity profile makes it an ideal companion for traditional Italian cuisine.
Beyond tantalizing the palate, Chianti represents a piece of Italian history and culture, passed down by generations of passionate producers. Its label, featuring the iconic black rooster, has become a symbol of Italian winemaking quality and tradition.
In conclusion, Chianti continues to enchant wine connoisseurs worldwide with its unique character and rich heritage. It is a living testament to Italian winemaking mastery and a genuine sensory delight for those privileged enough to savor it.
During the 7th edition of the TuttoPizza Expo in Naples, scheduled from May 20th to 22nd at the Mostra d'Oltremare, Cerutti Inox will be present for the second consecutive year at Pavilion 4, stand 431 to introduce its latest creation, a new line of pizza peels with unprecedented features.
In line with our company philosophy, which focuses on listening to and collaborating with pizza masters, we have designed a new series taking into account the specific needs of modern pizzaiolos. Supporting us in this new project is our brand ambassador, Diego Vitagliano - "the dough master" - who has long chosen our professional peels for his prestigious "10 Pizzeria" venues and has been able to test the qualities of the new pizza shovel.
The new peel is indeed the result of extensive research and development, where we have integrated the most advanced technologies with the know-how of pizza masters. The distinctive features of our shovel lines, such as the renowned Tulip series and the durable Hard Anodized series, harmoniously merge into the new peel, ensuring superior performance and a distinctive design.
The Tulip series, with its characteristic red handle, has been a success since its launch, representing a combination of lightness, solidity, and captivating aesthetics, further enriched in aesthetics by the new "wheat spike" perforation on the occasion of our 60th anniversary. The recent addition to our pizza shovel family, the Hard Anodized series, offers an extremely resistant solution and is designed to ensure great resistance to heat, corrosion and wear. The mix of nuances in shades of grey adds a touch of elegance to our new hard-anodized peels, reflecting our constant commitment to technological progress in the world of pizza.
At our stand in Naples, visitors will have the opportunity to get up close with the new peel and test its innovative performance, foremost among them an unprecedented lightness.
Molino Sul Clitunno, which has embodied excellence in the production of high quality flours for over forty years, has created a short Italian supply chain that is UNI EN ISO 22005 certified. The ORO PURO line represents the best selection of 100% Emilian wheat grains.
The UNI EN ISO 22005 certification guarantees the complete traceability of the supply chain, at every stage of processing, from the seed to the packaged product: the detailed documentation of each production step, from the harvesting of the raw material to the distribution of the finished product, makes it possible to determine the history of ORO PURO flours "from the field to your table". This line of flours guarantees products with the scents 'of good things from the past' and the genuine flavours typical of Made in Italy.
There are over 140 farmers in Emilia who collaborate, believe in and invest in the ORO PURO project. Over 130 thousand quintals harvested, carefully respecting all the quality controls of the certification. The plant in San Felice sul Panaro, in the province of Modena, covers an area of 28,000 square metres dedicated to the storage and handling of wheat specifically intended for the production of ORO PURO flours.
Grana Padano, an indispensable ingredient in Italian gastronomy, is a cheese deeply rooted in the culinary heritage of Northern Italy, specifically the regions of Lombardy, Veneto, Emilia-Romagna, and Piedmont.
Crafted from high-quality cow's milk and aged for a minimum of nine months, Grana Padano is renowned for its granular texture and rich, nutty flavor with subtle sweet undertones.
With origins dating back nearly a millennium, the production of Grana Padano adheres to stringent regulations, ensuring consistency and authenticity. The name "Grana" reflects its granular texture, while "Padano" denotes its geographical origin - the Po River Valley.
Versatile in its application, Grana Padano elevates a myriad of dishes, whether grated over pasta, risotto, or salads, or savored on its own alongside fruits, nuts, and Italian wines.
Its savory profile and crumbly texture make it a cherished ingredient in both traditional recipes and modern culinary creations worldwide.
Beyond its role as a cheese, Grana Padano embodies the rich culinary traditions of Italy, delighting palates and enhancing the flavors of dishes for countless generations. Its enduring popularity underscores its status as a quintessential symbol of Italian gastronomy, beloved by chefs and food enthusiasts alike.
Heinz Beck is known as one of the most notable “Masters” of gastronomy in the world. His unique interpretation of the “Modern” kitchen goes beyond his undisputed culinary talent, but includes the utmost attention toward the selection of ingredients and their transformation into highly innovative flavors.
Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, Chef Beck has been recognized by “Michelin”, “Bibenda”, “Gambero Rosso” and “L’Espresso” (just to name a few). He is truly a polyhedric genius of our time, in which different attitudes evolve into different arts, he true size of modern gastronomy.
His profound understanding of the culinary culture is revealed in several of his texts, which address more than culinary practices.
Multistarred and pluri-awarded, since 1998 is the winner of the “Five Star Diamond Award”, and since 2013 also of the “Six Star Diamond Award”, both conferred by the American Academy of Hospitality Sciences, first in Italy to obtain such acknowledegement.
In the year 2000 Heinz Beck is awarded with the “Gold Medal at the Foyer of Artists”, an international prize of the University of Rome La Sapienza, awarded for the first and only time in 40 years to a Chef.
In 2010 he is recipient of the recognition of the “Knight of the Order of Merit” from the Federal Republic of Germany awarded by the Minister Friedrich Däuble.
Always in 2010 Heinz Beck and others 10 Italian Top Chefs decided to join their forces and found the “Order of the Knights of Italian Cuisine”, in order to communicate with National and International institutions, as well as the media, as a united front.
In 2016 he is nominated Ambassador of Extraordinary Italian Taste by MIPAAF, the Italian Ministry of Agricultural, Food and Forestry Policies, for the promotion of Italian Cuisine worldwide. In the same year he was also awarded with the prize “Italian Excellence”, symbol of the first edition 2016 of Italian Excellences Festival.
2018 started with the awarding of the “Excellent Prize”, at the Oscar of the culture in Hospitality Industry. In March he received the Degree in Natural Bio Energies, which was awarded to him by the Popular University of Arezzo. In October Heinz Beck was awarded with the prize “Food and Travel Italia Awards 2018” as best starred Chef in Italy. In November Chef Beck received the “Lifetime Achievement Award 2018”, sponsored by Red Cross Italy, during the sixth edition of the manifestation Excellence Food Innovation.
In May, 2019 Heinz Beck is appointed as Meritorious Academic by the International Maurician Accademy in Rome. In November he received the “Best German Chef Abroad” award from Gault&Millau guide. In December Beck&Maltese Consulting is awarded with Best Practice Kitchen&Management award at the 2019 Food Community Awards.
Always in December, Heinz Beck receives at the Senate the ANGI 2019 Innovation Experience Award in occasion of the Oscar of innovation.
Careful observer of food effects on the body, Heinz Beck has been carrying on for almost 20 years Important cooperations with national and international scientists as well as Italian Universities concerning the good balance between food and health. Heinz Beck and his wife, Teresa Maltese, manage all the restaurants listed below as well as commercial businesses via the Beck & Maltese Consulting company, which offers all-around consulting in the food industry as well as partnerships, management services, research and innovation.
About training, B&M Consulting inaugurates in November 2019, in collaboration with UniPegaso, Campus Principe di Napoli, the first Gastronomic University and Center for High Education and University Specialization, entirely dedicated to gastronomy and tourism, of which Heinz Beck also plays the role of Scientific Director.
To date, these are the Restaurants in the world, managed by B&M Consulting, in addition to “La Pergola”*** in Rome: “Café Les Paillotes” in Pescara, “Gusto by Heinz Beck”* in the Algarve in Portugal, “Ristorante Castello di Fighine”* in Tuscany. And again, the “St. George Restaurant by Heinz Beck”** inside the Ashbee Hotel in Taormina, “Heinz Beck Restaurant” inside the Forte Village Resort in Santa Margherita di Pula (Ca), the latest openings, in spring 2021, the opening of Palazzo Fiuggi, a medical retreat on the outskirts of Rome, within which the Chef developed the "Heinz Beck Food Lines by Beck & Maltese Consulting" dedicated to various pathologies and, in September 2021, in Parma "Ruliano with Heinz Beck" in collaboration with the homonymous ham factory.
Credits: Adriano Truscello
Pinserie first emerged in the gastronomy world, in Italy and abroad, as an innovative catering format that differs from pizzas for the type of dough and for its lightness. Di Marco was the main drive behind this change, thanks to a product characterised by a lighter, more digestible blend of flours, allowed to leaven naturally and for a long time – as well by its versatility of use and types of final product. In the past few years, this new segment has developed rapidly and exponentially, in the Ho.Re.Ca sector and in retail as well.
The pinsa is a product that will make any business stand out, and it’s a great match for any kind of service: from gourmet catering, where chefs face each other off in their experimentations with exclusive ingredients and sophisticated combinations, to street food that focuses mainly on traditional or local recipes.
Pinsa Di Marco has the advantage of being delicious and healthy at once, a decisive factor for a brand that can meet the demands of all kinds of business and is implementing a significant development plan to establish venues and distribution alike, in Europe and worldwide. If you haven’t tried it yet (really???), it’s time for some Pinsa Romana Di Marco!
The experience at the Cibus fair will be accompanied, as always, by a rich immersive program to discover the national territory and its companies, dedicated to those who want to learn about the production process of their food suppliers.
The event is open from 9:30 a.m. to 6:00 p.m. except for the last day, May 10, 2024, where the last allowed entry is at 1:00 p.m. and the event closes at 3:00 p.m.
Cibus, International Food Exhibition, is the most important fair dedicated to the Italian agri-food sector and an unmissable event for the whole community.
Institutions, trade associations, companies and professionals in the Made in Italy agri-food sector meet to outline together the future strategies for food business. The Exhibition represents an opportunity to establish and develop commercial relationships at an international level, while looking to the future and to innovation.
WHO IS CIBUS AIMED AT?
Cibus is a B2B event dedicated to professional visitors from different segments of the agri-food sector: Large Retail, Ho.Re.Ca. & Food Service, Wholesale Importers, Independent Retail and national and international Normal Trade.
Having regard to the exhibitors, Cibus is aimed at all the different production businesses of the Italian agri-food industry: large players, small and medium enterprises, and niche producers of outstanding products all gain visibility at Cibus.
WHEN AND WHERE?
May 7-10th, from 9:30 to 18:00, in Parma, the heart of the Food Valley, famous all over the world for its gastronomic products of excellence.
PARMA
Parma was the first Italian city to be designated UNESCO Creative City of Gastronomy. Located in the heart of the Food Valley, Parma has always been the capital of food, famous all over the world for its PDO and PGI delicacies.
Parma is home to traditional and industrial production sectors: pasta, dry-cured meats, cheeses, preserves and fish processing, while the Parma hills are famous for the production of sparkling wines.
Due to the fame of these products of excellence, 8 food museums have been set up, just a few kilometres from the city, where one can observe all the stages of their production.
Parma is not just famous for its food but also for its music and art. The city has always enjoyed a great reputation for music thanks to Giuseppe Verdi and Arturo Toscanini. Today it is possible to visit Verdi’s birthplace at Roncole Verdi and the Giuseppe Verdi Theatre and Casa Barezzi Museum in Busseto; Toscanini’s birthplace museum is located in the centre of Parma. Music lovers can also visit the Opera Museum and the Casa del Suono (House of Sound).
Parma’s place of excellence for music is the Teatro Regio, located in strada Garibaldi right in the heart of the city. Just a short distance away is Palazzo della Pilotta, which hosts the Archaeological Museum, the Palatina Library, the Bodoni Museum and the National Art Gallery, where works by Parmigianino and Correggio are exhibited.
All you need to do now is go and taste the refined cuisine of Parma and explore its charming places.
Molino Naldoni awaits you at Cibus (HALL 6 - STAND E052) with its complete line of 100% natural flours, with no enzymes or additives added.
The absolute protagonists will be the best Italian and Romagna grains. For this international event, during the 4 days at the stand there will be rotating tastings of classic pizza, pizza in pala romana and, of course, Neapolitan pizza made with SMORFIA® the flour approved by the AVPN-Associazione Verace Pizza Napoletana!
Thanks to the important work of the last 20 years on certified Italian supply chains, from which the brands "Italica" and "Le Farine del Passatore" were born to guarantee the origin of the wheat, and to the continuous search for quality, Molino Naldoni today grinds more than 86% national wheat and boasts one of the most avant-garde plants in Europe in terms of production and energy efficiency. With over 3 centuries of experience in the art of milling, Molino Naldoni represents the best partner for "Made in Italy" in the high quality flour market.
More than 50 countries around the world are reached by dairy products produced by Sorì Italia, a dairy company based in the upper Caserta area, near the protected Roccamonfina Regional Park.
An important share of Sorì production, which is capable of processing daily, 50 thousand of liters of buffalo milk and 30 thousand of cow's milk, is reserved for foreign markets.
In addition to the national territory and European countries, the company's exports conquer the U.S. and Japan, passing through Australia and Argentina; it also includes Arab and Middle Eastern countries, where it is essential to have Halal certification.
Craftsmanship and innovation equally contribute to defining the "know-how" that underlies the Sorrentino brothers' production philosophy.
The primacy of manual skill, the perfect knowledge of raw materials, and the traditional production methods combined with state-of-the-art machinery, efficient logistics, and a tested distribution system mean that Sorì products are preferred by a growing number of professionals in Italy and around the world. Among the pizza chefs who do not give up Mozzarella di Bufala campana Dop and Fior di Latte Sorì, made with cow's milk sampled at Km0, are some of the most established and recognized pizza artisans, such as Franco Pepe, Ciro Salvo, Giacomo Garau, and Luca Mastracci.
Nestled within the breathtaking landscapes of Northern Italy lies Valtellina, a region renowned for its alpine beauty and gastronomic treasures. Among these culinary delights, bresaola stands out as a cherished specialty, captivating palates with its exquisite flavor and artisanal craftsmanship.
Bresaola is a type of cured beef, meticulously prepared using the finest cuts of lean meat, typically sourced from the hindquarters of cattle. The meat is carefully trimmed, seasoned with a blend of salt, pepper, and aromatic herbs, then left to undergo a patient curing process that can last several weeks to months. This artisanal method not only preserves the meat but also imbues it with a rich, complex flavor profile.
What distinguishes bresaola from Valtellina is not only its impeccable taste but also its connection to the region's cultural heritage. For centuries, Valtellina has been renowned for its tradition of alpine farming and artisanal food production, and bresaola exemplifies the commitment to quality and authenticity that defines the area's culinary identity.
The result is a delicacy prized for its tender texture, subtle seasoning, and nuanced flavor, reminiscent of the pristine mountain air and lush pastures of Valtellina. Sliced thinly and served as an antipasto or in salads, bresaola captivates the senses with its melt-in-your-mouth goodness and unmistakable aroma.
Beyond its culinary appeal, bresaola from Valtellina is a testament to the region's rich cultural heritage and dedication to preserving age-old traditions. Whether enjoyed on its own or as part of a gourmet dish, bresaola offers a taste of Northern Italy's culinary excellence, inviting food enthusiasts to savor the essence of Valtellina with each delectable bite.
Sud Forni, an Italian company based in Casoria, in the province of Naples, is known for manufacturing high-quality electric ovens. Its flagship products include the Zaffiro, Smeraldo and Diamante lines.
These electric ovens are particularly suitable for pastry shops, pizzerias and bakeries with intense workload. They are designed to make the most of the space in the rooms in which they are installed. Available in different sizes, with 1, 2 or 3 decks, they offer a variety of sizes to fit the needs of any business.
The Zaffiro series is designed to maximize the use of the depth of the rooms in which it is installed.
The Smeraldo series offers the flexibility to develop ovens that take advantage of the width of the rooms, ensuring optimal distribution and visibility of products during the baking time.
The Diamante series stands out for using the corner of the rooms in which it is installed. This configuration maximizes the use of available space, offering versatile and efficient solutions.
A key element of the Zaffiro, Smeraldo and Diamante series is the controller, which is fully electronic and ensures high standards of energy savings. This is reflected in the calibration concept. This system makes it possible to separately adjust the power of the three groups of heating elements, ensuring precise and even baking.
Besides, these ovens are designed to be developed from one up to three decks. They can be set up for pizzerias with a 15cm high deck, bakery with a deck ranging from 22 up to 28cm high, and bakery with a 22cm high deck and thermal mass steamer.
This flexible configuration makes it possible to diversify and speed up the baking process of products.
The insulation of the decks pushes the ovens to operate at high temperatures (up to 500°) without dips that usually occur during intense work sessions.
All told, the Zaffiro, Smeraldo, and Diamante lines offer a combination of versatility, precision, and energy savings, making them the ideal choice for any professional baking activity.
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